Pistachio Linzertorte with Cherry Jam

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I'm always looking for unique cookies. I get so tired of the same old thing. This cookie was so yummy. It just melts in your mouth! I did not use cardamon because I thought it was too expensive to buy. I used allspice and nutmeg. It does not make 40 cookies though.

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I had no problems baking this cookie. I used about 3/4 cups of ground pistachios which I felt was just right. I also chilled the dough for just an hour and separated it into small sections to work with, which made it much easier. Instead of using cherry jam I substituted Raspberry, and sprinkled some confectioner's sugar on top. The only thing I will do different next time is try rolling out the dough much thinner as I only ended up with 28 cookies!

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Who has bake experience should know sometimes
by making mistake in one step or to would turn the baked to a bad experience
as Paula rated this one recipe to intermediate (I wrote this for whom the rated bad to this recipe

you should know how to work with this kind of dough
I baked them and my husband took them to work :-

I separate the dough to 3 parts and keep in refrigerator and work on them one at a time to be easy work with them

it takes time but it is something different from other cookies :-

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Everyone in my family agreed- NASTY, NASTY,NASTY!! A one-star rating is generous. Threw them in the trash right away. Does not make 40. DO NOT MAKE THESE.

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Ok.. skip right over the negative reviews below. If I had read them before making these I probably wouldn't have made them.. but now I'm so glad i did. These are excellent and a nice addition to the other standard christmas cookies. Here's my tips based on my 1st attempt:
1. chopping the pistachios finely in a hand chopper works great. i had a little problem w/ a 'cheap' food processor b/c it didn't chop evenly and it heated up the nuts.
2. chill the dough for 1 hr as recommended. If you chill it for more than 1 hr, you will need to let it warm back up a bit before rolling (the problem one of the negative reviewers had.
3. i substituted cinamon for cardomon.. i much prefer this spice and it goes nicely.
4. after they cool, dust them lightly with sifted 10x confection sugar.. gives them a nice wintery touch.
5. use a round shaped cooky cutter for the main shape and a mini star in the middle. they will be alot easier to move to the cookie sheet and will be easier to match up when you assemble the sandwich.
6. i cooked them on silpat cookie sheet liner. works amazing.
7. i used Baker's brand raspberry filling in the jar. not only tasted good, has great consistency for this type of cooking and looks good w/ the textured raspberry bits.

Good Luck!

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I just made this yesterday and the cookies turned out great!! I sprinkled them with powdered sugar after they cooled and were put together. I don't think the recipe states to do that, but to me, it's a must for any linzer cookie. One important note: I only used 3/4 cup of ground pistachios. Stores sell them without the shells, so I always have a bag on hand. I was originally going to do 1/2 plain and 1/2 with the pistachios in the dough so that is why I only prepared 3/4 cup of the pistachios. I then decided to just make the recipe as is and noticed that 3/4 cup was clearly enough pistachios for the dough and anymore would have been way too much. I saw some of the other comments and was surprised as I did not experience any problems with the dough or cookies, so maybe the problem is from the amount of pistachios used? Might be. I definitely recommend this recipe, just using 3/4 cup of ground pistachios.

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I have been receiving your 12 Days of Cookies for a few years now and am always excited about trying your new recipes. I bake tons of cookies and this recipe was unique. As everyone loves pistachios, thought it would be a wonderful new addition for my holiday gift giving cookie boxes. Well... I just finished baking the recipe and am writing this in annoyance. The dough was very difficult to work with, only made 24 cookies, and taste terrible. Cardamom is one of my favorite spices but using it with nutmeg was a very poor combination. The cookies even look unappetizing after baking. I hoped the cookies would taste better than the dough... They don't. Even while baking, the aroma was very unpleasant... Luckily, I'm baking gingerbread cookies next. They'll cover up the stench in my kitchen. Now I'm sitting here waiting for them to cool for sandwiching them with the recommended cherry jam... Don't know if I want to waste the jam... I think I'll just throw the cookies out. Paula... Did you REALLY taste and like these cookies??? I am very disappointed. Blah!!! Humbug!!!

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First off: I bake a lot. I rarely try new cookie recipes, but this one looked different from any of my "standards". I followed all the directions and chilled the dough overnight (which they say you can do. It was soooooooo crumbly I could barely roll it out. What I managed to roll burnt around the edges and was raw in the center. I am willing to accept all the failures as user error but I was very disappointed and thought I would share : (

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The pistachio flavor in these cookies are very strong and very good! The cherry jam off sets the salt with a touch of sweet 'n sour. I purchased the shelled pistachios and had my two children help de-shell them. I could make 15 cookies and the remaining dough I made 2 flat round cookies. I would highly recommend this cookies. Awesome flavor!!!

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These are the most delicious things I think I've ever made. I think I made 15 total. Prep took a while since I had to ground the pistachios and cardamom myself, but talk about fresh! The dough is really sticky, so be sure to use a TON of flour on your countertop, rolling pin and on the dough. But don't chill too long or the dough just crumbles. Also, if you don't have any parchment paper, which those of us amateur cookie makers just would never have, grease & flour the baking sheet. Works just fine.

My family raved about these. Hope yours do too! Enjoy!